I’ve been making this soup for years, and I always have the ingredients on hand. It’s a great recipe to make when you’re sick or just want something warm and comforting. If you are feeling ambitious, add some bacon or ham for added flavor!
prep: 20 mins cook: 35 mins total: 55 mins Servings: 8 Yield: 8 servings
8 slices turkey bacon, chopped
1 tablespoon vegetable oil
6 large red potatoes, cut into cubes, or more to taste
1 ½ tablespoons garlic salt
¼ cup hot water
2 cubes chicken bouillon, or more to taste
1 white onion, chopped
½ cup butter
20 fluid ounces evaporated milk
Place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
Heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
Mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. Stir evaporated milk and garlic salt into bouillon mixture.
Drain potatoes, setting about 1/8 aside in a bowl. Mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. Add the reserved potatoes to soup, breaking potatoes apart for desired texture. Bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.
Per Serving: 448 calories; protein 12.5g; carbohydrates 54g; fat 21.5g; cholesterol 61.7mg; sodium 1600.6mg.